CN109965679B

CN109965679B - Cooking apparatus, method of controlling the same, and computer-readable storage medium

Info

Publication number: CN109965679B
Application number: CN201910195400.5A
Authority: CN
Inventors: 黄静
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2018-10-17
Filing date: 2019-03-14
Publication date: 2021-05-14
Anticipated expiration: 2039-03-14
Also published as: WO2020078403A1; CN109965679A; CN109965680A

Abstract

The invention provides a cooking device, a control method thereof and a computer readable storage medium, wherein the cooking device comprises a steam box, a heating device, a memory and a processor, wherein the heating device is used for heating the steam box; the memory is configured to store a computer program; the processor is configured to execute the computer program to implement: controlling the heating device to operate until the temperature in the steam box enters a first temperature interval; receiving a feedback signal of detecting food materials placed in the steam box; and controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period. This scheme has optimized the culinary art curve, helps promoting the culinary art taste of eating the material.

Description

Cooking apparatus, method of controlling the same, and computer-readable storage medium

The present application claims priority of chinese patent applications with patent application nos. 201811210584.X and 201811210570.8, entitled "control method and cooking device for cooking device" and "control method and steam cooking device" as filed in 2018, 10, and 17, which are incorporated herein by reference in their entireties.

Technical Field

The present invention relates to the field of kitchen appliances, and more particularly, to a cooking apparatus, a control method of a cooking apparatus, and a computer-readable storage medium.

Background

The steamed fish is a common home dish, and is popular with consumers because of less nutrition loss and smooth, tender and delicious taste. However, when the existing cooking equipment is used for preparing steamed fish, such as when the microwave oven is operated according to a microwave oven menu, the success rate of steamed fish is low, the cooked degree of the steamed fish needs to be judged by a user, the fish meat of the steamed fish is not tender, and the cooking time of the steamed fish is long; meanwhile, when the steam oven (with steam) on the market cooks the steamed fish, the fish is only used as a common dish to be cooked uniformly for steaming, and finally the fresh, tender and juicy taste of the steamed fish cannot be guaranteed, so that the fish steaming effect is not good.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art.

One aspect of the present invention provides a cooking apparatus.

Another aspect of the present invention provides a method of controlling a cooking apparatus.

One aspect of the present invention provides a computer-readable storage medium.

In view of the above, according to one aspect of the present invention, there is provided a cooking apparatus comprising an steam box, heating means, a memory and a processor, wherein the heating means is for heating the steam box; the memory is configured to store a computer program; the processor is configured to execute the computer program to implement: controlling the heating device to operate until the temperature in the steam box enters a first temperature interval; receiving a feedback signal of detecting food materials placed in the steam box; and controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period.

An embodiment of the present invention provides a cooking apparatus including a steam box, a heating device, a memory storing a computer program, and a processor executing the stored computer program, the processor executing the computer program to implement the following control strategy. Firstly, control heating device heats the temperature in the steam ager to first temperature interval in order to realize preheating for before putting into the steam ager with eating the material, heated to certain temperature in the steam ager, can promote culinary art initial temperature, shorten the time of subsequent culinary art effectively, and do not put into and eat the material in preheating process, can shorten and eat the material and be heated for a long time, make the dish of cooking tender succulent, promote the taste. And then, after preheating is finished, the food materials can be placed into the steam box, and whether the food materials in the steam box are placed into the steam box can be detected. And when a feedback signal of the food material placed in the steam box is received and detected, namely the step of placing the food material in the steam box is completed. And then controlling the heating device to operate so as to maintain the temperature in the steam box at a second temperature interval for a first time period, wherein the second temperature interval is a temperature interval suitable for cooking, and the food materials can reach the final cooking effect through the cooking of the second temperature interval. This scheme has optimized the culinary art curve, helps promoting the culinary art taste of eating the material.

Particularly, summarize the effectual culinary art curve of fish that evaporates of refining through a large amount of experiments, divide into two at least stages with the culinary art whole journey, preheat the stage for the raging fire when heating to first temperature interval, put into edible material again after preheating and accomplish, can enter into the tender stage of steaming of big fire, make the temperature in the steam ager maintain in the second temperature interval that suits the culinary art in first time length, with edible material cooking. Wherein, in the stage of the big fire tender steaming, the big fire violent steaming is adopted, and simultaneously the big steam rapidly goes deep into the food, can shorten the cooking time, promotes the meat tenderness.

In addition, the cooking device provided by the technical scheme of the invention also has the following additional technical characteristics:

in the above technical solution, preferably, the step of the processor executing a computer program to control the heating device to operate until the temperature in the steam box enters the first temperature interval includes: starting the heating device to heat the temperature in the steam box to a first temperature interval within a second time period; the heating device is turned off.

In the technical scheme, a specific control scheme of a violent fire preheating stage is provided, wherein a heating device is started to start heating, the heating is targeted to a first temperature range, and meanwhile, the operation duration of the heating device, namely the second duration, needs to be controlled, so that the phenomenon that the user experience effect is reduced due to overlong preheating time is avoided. There is a contradiction in control, the longer the second time length is, the higher the temperature in the steam box will be, but the second time length can not be too long to ensure the user experience, so it is necessary to give a reasonable first temperature interval as the preheating target temperature interval and a reasonable longest preheating time length. Because the longest preheating time length cannot be an excessively small value, theoretically, when the second time length of the operation of the heating device reaches the longest preheating time length, the temperature in the steam box can reach the minimum value of the first temperature interval inevitably, and therefore, the control only needs to balance the second time length which is as short as possible and the steam box temperature which is as high as possible. Specifically, when the control is executed, the timing is started while the heating device is started, when the temperature in the steam box is increased to the minimum value of the first temperature interval, whether the timing duration is greater than or equal to the longest preheating duration is judged, if yes, the heating cannot be continued, if not, the heating device can be continued to heat, whether the temperature in the steam box reaches the maximum value of the first temperature interval or whether the timing duration is greater than or equal to the second duration is continuously detected, if one of the two judgment results is yes, the heating device is turned off, the second duration of preheating is reasonably controlled, the user experience is ensured, meanwhile, the preheating temperature is reasonably controlled, unnecessary energy consumption is reduced, the energy efficiency is improved, and the second duration is shortened.

In any of the above technical solutions, preferably, a value range of the second duration is less than or equal to 6 min.

In the technical scheme, the value range of the second time length is set to be less than or equal to 6min, namely the longest preheating time length cannot exceed 6min, so that the time length in the violent fire preheating stage is reasonably controlled, and the user experience is improved as much as possible. It can be understood that, in the specific control, the actual value of the second time period is influenced by the heating power and the heating environment.

In any of the above technical solutions, preferably, when the heating device is a hot air device, the first temperature interval has a value ranging from 130 ℃ to 160 ℃.

In the technical scheme, when the heating device selects the hot air device, the value range of the first temperature interval is set to be 130 ℃ to 160 ℃, namely the first temperature interval is a certain interval between 130 ℃ and 160 ℃, such as 145 ℃ to 150 ℃, 150 ℃ to 160 ℃, 155 ℃ to 160 ℃, and certainly also includes 130 ℃ to 160 ℃, and in the temperature interval, the preheating effect can be ensured to be obvious, and the subsequent cooking time can be effectively shortened.

In any of the above technical solutions, preferably, in a case that the heating device is a hot air device, a value range of the second temperature interval is 99 ℃ to 120 ℃;

in the technical scheme, when the heating device selects the hot air device, the value range of the second temperature interval is set to be 99-120 ℃, namely the second temperature interval is a certain interval between 99-120 ℃, such as 99-105 ℃, 100-110 ℃ and 115-120 ℃, and certainly also comprises 99-120 ℃ per se, and in the temperature interval, the food material can be rapidly heated to be cooked in the steam box, the cooking time is shortened, and the tenderness of the fish meat is increased.

In any of the above technical solutions, preferably, when the heating device is a steam generator, the first temperature range is between 90 ℃ and 100 ℃.

In the technical scheme, when the heating device is a steam generator, the value range of the first temperature range is set to be between 90 ℃ and 100 ℃, namely the first temperature range is a certain range between 90 ℃ and 100 ℃, for example, 90 ℃ to 96 ℃, and certainly the temperature range also comprises 90 ℃ to 100 ℃, because the evaporation temperature of the water vapor under the normal pressure is 100 ℃, the temperature rise capability is limited, the value of the range is smaller than that of the first temperature range when the heating device is a hot air device, in the temperature range, the preheating effect can be ensured, and the subsequent cooking time can be effectively shortened.

In any of the above technical solutions, preferably, when the heating device is a steam generator, the second temperature range is between 98 ℃ and 100 ℃.

In the technical scheme, when the heating device is a steam generator, the value range of the second temperature interval is set to be between 98 ℃ and 100 ℃, namely the second temperature range is a certain interval between 98 ℃ and 100 ℃, such as 98 ℃ to 99 ℃, and certainly includes 98 ℃ to 100 ℃, because the evaporation temperature of water vapor under normal pressure is 100 ℃, the temperature rise capability is limited, the value of the range is smaller than that of the second temperature interval when the heating device is a hot air device, in the temperature interval, the food materials can be rapidly heated to be cooked in the steam box, the cooking time is shortened, and the tenderness of fish meat is increased.

In any of the above technical solutions, preferably, the step of the processor executing a computer program to implement controlling the heating device to operate so as to maintain the temperature in the steam box at the second temperature interval for the first time period includes: and controlling the heating device to operate for a first time period at the maximum power so as to maintain the temperature in the steam box in a second temperature interval.

In this technical scheme, a concrete control scheme in the tender stage of steaming of big fire is provided, adopts under the power condition that requires, under the maximum power that heating device can provide promptly, adopts the cooking of maximum firepower for inside big steam stretches into the edible material rapidly, shortens the culinary art time, improves the flesh of fish tender degree. Specifically, when the heating device is a hot air device, the hot air device includes a heat source and a fan, air is heated by the heat source, and then the heated air is blown out by the fan, so that the temperature in the steam box is increased, and the power of the heating device is specifically the power of the heat source.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: after the step of receiving and detecting the feedback signal of the food material placed in the steam box, calculating to obtain a first duration according to the type and the quality of the food material.

In the technical scheme, a specific scheme for acquiring the first duration is provided. The stage of steaming with big fire corresponding to the first time length is the stage playing the main cooking role, so the influence of the food materials is the largest. According to the types of the food materials and the quality of the food materials, the cooking duration is calculated, namely the food materials of different types and different qualities correspond to different first durations, so that the method is favorable for reasonably holding the time for steaming the food materials with big fire tender, and the food materials put into the food materials at each time are guaranteed to have a good cooking effect.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: and before the step of controlling the heating device to operate so as to maintain the temperature in the steam box in the second temperature interval within the first time interval, controlling the heating device to operate and keep the temperature in the steam box for a third time interval so as to enable the temperature in the steam box to enter the third temperature interval, wherein the third time interval is shorter than the second time interval, and any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval and is higher than or equal to any temperature value in the second temperature interval.

In this technical scheme, before carrying out the tender stage of steaming of big fire, still include high temperature lock water stage, it is long for the control heating device operation third, so that the temperature in the steam ager reaches the third temperature interval, preferably, the maximum value of third temperature interval is less than the minimum value of first temperature interval, and the minimum value of third temperature interval is greater than or equal to the maximum value of second temperature interval, needn't heat to the high temperature of fierce fire preheating stage promptly, but also can not be less than the tender temperature of steaming stage of big fire, in order to realize when cooking edible material (especially edible material is the fish), the fish meets high temperature in the steam ager, fish surface protein solidifies rapidly, can lock the inside moisture of fish, guarantee follow-up edible material taste. The third time period is shorter than the second time period, so as to prevent the food material from being exposed to an overhigh temperature environment and affecting the taste.

In any of the above technical solutions, preferably, the third temperature interval has a value ranging from 110 ℃ to 130 ℃.

In the technical scheme, the value range of the third temperature interval is set to be 110 ℃ to 130 ℃, namely the third temperature interval is a certain interval between 110 ℃ and 130 ℃, such as 110 ℃ to 120 ℃, 115 ℃ to 125 ℃, 125 ℃ to 130 ℃, and certainly also includes 110 ℃ to 130 ℃, and the high-temperature denaturation and rapid solidification of the protein in the fish can be ensured in the interval, so that the water locking effect is achieved.

In any one of the above technical solutions, preferably, the third duration ranges from 10s to 40 s.

In the technical scheme, the value range of the third time period is between 10s and 40s, namely the third time period is a certain value between 10s and 40s, for example, 10s, 20s, 30s and 40s, the lower limit value can ensure that the water locking effect is achieved, the upper limit value can avoid the problem that the meat quality becomes hard because the food material is heated for too long time in the overhigh third temperature interval, and the steamed fish can be ensured to be tender and juicy and has good taste.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: after the step of controlling the heating device to operate so as to maintain the temperature in the steam box in a second temperature interval within a first time period, closing the heating device and starting timing; and under the condition that the timing duration reaches a fourth duration, generating a cooking ending instruction, wherein the fourth duration is less than the first duration.

In this technical scheme, after carrying out the tender stage of steaming of big fire, still including the virtual temperature stage of evaporating of mending, in the fourth time length before the culinary art finishes, close heating device for eat material in the steam ager and rely on the remaining temperature virtual to evaporate the fourth time length until the culinary art finishes, evaporate the temperature stage of mending through setting up the virtual, can avoid eating the material surface by the overheated and reduce flesh of fish chewiness, guarantee that the taste is fresh and tender.

In any of the above technical solutions, preferably, when the heating device is a hot air device, the value of the fourth time period ranges from 20s to 40 s.

In this technical solution, when the heating device is a hot air device, the value range of the fourth time period is set to be between 20s and 40s, that is, the fourth time period is a certain value between 20s and 40s, for example, 20s, 25s, 35s, and 40s, so as to avoid that the food material is not steamed too early due to the time for turning off the steam generator, or the taste of the food material is damaged due to too late.

In any of the above technical solutions, preferably, in the case that the heating device is a steam generator, the fourth time period ranges from 30s to 60 s.

In this technical solution, when the heating device is a steam generator, the value of the fourth time period ranges from 30s to 60s, that is, the fourth time period is a certain value between 30s to 60s, for example, 30s, 35s, 40s, 45s, 55s, 60s, and since the heat released when high-temperature steam is used as a heat source is lower than the heat released when hot air is used as a heat source, the fourth time period at this time can be properly extended, and the food material is prevented from being steamed too early due to the short time for turning off the steam generator, or from being damaged in taste due to the too late time.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: after the step of receiving the feedback signal of detecting that the food is placed in the steam box, if the temperature in the steam box is within a fourth temperature interval, executing a step of controlling the heating device to operate so as to maintain the temperature in the steam box within the second temperature interval within the first time period, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval.

In this technical scheme, preheat the stage after the fierce fire and also have quick rewarming stage immediately, owing to need open the door body of steam ager when placing edible material, can lead to the temperature in the steam ager to reduce to a certain extent, consequently need acquire the temperature in the steam ager, judge whether the temperature in the steam ager is located the fourth temperature interval to whether the temperature in the judgment steam ager drops and crosses excessively. If the temperature in the steam box is within the fourth temperature interval, the heat loss is small, the temperature is suitable for cooking, and the next stage can be entered, so that the cooking effect is ensured. In addition, the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature is appropriately returned, so that the time consumed for returning the temperature is shortened as much as possible, and the cooking effect is improved.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: after the step of receiving the feedback signal of detecting the food material placed in the steam box, under the condition that the temperature in the steam box is lower than any temperature value in the fourth temperature interval, starting the heating device to heat the temperature in the steam box to enter the fourth temperature interval within the fifth time period.

In this technical scheme, if the temperature in the steam box is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it indicates that the temperature is too low, and can have a higher initial temperature for ensuring subsequent cooking, so that the temperature needs to be returned by means of the heating device, that is, the heating device is started to heat the temperature in the steam box to the fourth temperature interval within the fifth time period, so as to ensure that the steam box can be quickly returned to the temperature after the food material is placed by opening the door. And after the temperature returns to the fourth temperature interval, entering the next stage. The same principle is that the heating to the fourth temperature interval in the fifth time interval is carried out in the second time interval in the strong fire preheating stage, and the balance is only needed to be obtained between the fifth time interval which is as short as possible and the steam box temperature which is as high as possible during control.

In any of the above technical solutions, preferably, a value range of the fifth duration is less than or equal to 30 s.

In the technical scheme, the value range of the fifth time is set to be less than or equal to 30s, namely the longest temperature return time cannot exceed 30s, so that the time of the rapid temperature return stage is reasonably controlled, and the cooking effect is improved.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: after the step of receiving and detecting a feedback signal of food materials placed in the steam box, calculating the cooking time of the food materials according to the types and the quality of the food materials; and after the heating device is started to heat the temperature in the steam box to enter the fourth temperature interval within the fifth time period, calculating the first time period according to the cooking time period and the fifth time period.

In the technical scheme, the fast temperature return stage and the big fire tender steaming stage are regarded as the stages for cooking the food materials, so that the sum of the fifth time length and the first time length respectively corresponding to the fast temperature return stage and the big fire tender steaming stage is the cooking time length, and is influenced by the type and the quality of the food materials. And when the quick temperature-returning stage is finished, the specific fifth time length can be counted, the cooking time length of the food material is calculated according to the type and the quality of the food material, the fifth time length is subtracted from the cooking time length, the first time length can be calculated, and the influence of the food material and the influence of the quick temperature-returning stage on cooking are fully considered.

In any of the above technical solutions, preferably, when the heating device is a hot air device, the value range of the fourth temperature interval is between 90 ℃ and 110 ℃.

In the technical scheme, under the condition that the heating device is a hot air device, the value range of the fourth temperature interval is set to be between 90 ℃ and 110 ℃, namely the fourth temperature interval is a certain interval between 90 ℃ and 110 ℃, such as 90 ℃ to 100 ℃, 95 ℃ to 105 ℃, and certainly also comprises 90 ℃ to 110 ℃, and in the temperature interval, the temperature of the returned temperature is ensured to be proper, so that the cooking requirement is met, and the returned temperature does not need to be higher so as to consume overlong time.

In any of the above technical solutions, preferably, when the heating device is a steam generator, the value of the fourth temperature interval ranges from 90 ℃ to 96 ℃.

In the technical scheme, under the condition that the heating device is a steam generator, the value range of the fourth temperature interval is set to be between 90 ℃ and 96 ℃, namely the fourth temperature interval is a certain interval between 90 ℃ and 96 ℃, such as 90 ℃ to 93 ℃, 91 ℃ to 95 ℃, and 92 ℃ to 96 ℃, and certainly also comprises 90 ℃ to 96 ℃, because the evaporation temperature of the water vapor under normal pressure is 100 ℃, the temperature rise capability is limited, the value in the range is smaller than that of the fourth temperature interval when the heating device is a hot air device, in the temperature interval, the temperature of the returned temperature can be ensured to be proper, the cooking requirement is met, and the time for returning the temperature to be higher temperature is not consumed.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: and after the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval, under the condition that the temperature in the steam box is lower than the preset temperature, executing the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval.

In the technical scheme, the time duration from the preheating end to the feedback signal receiving is influenced by the speed of the user for placing the food materials, the temperature in the steam box is gradually reduced due to the fact that the heating device is stopped in the time duration, and the temperature in the steam box is reduced the longer the time delay for the user to place the food materials is. When the temperature is too low due to too long delay time of a user, the advantage of preheating is lost if direct cooking is performed, so that the cooking effect is greatly reduced, the temperature in the steam box is still detected after the preheating is finished, and if the temperature is reduced to be lower than the corresponding preset temperature (such as 60 ℃) when the advantage of preheating is lost before the food is placed, the heating device is operated again to preheat again. Conversely, if the temperature is not excessively reduced and a feedback signal is received, the subsequent cooking stage is entered.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: and after controlling the heating device to operate until the temperature in the steam box enters a first temperature interval, generating and outputting preheating end information.

In the technical scheme, after the preheating stage is completed, preheating end information is generated and output, so that a user can know that the preheating stage is completed, the user can be reminded to put food materials into the preheating stage, and the convenience in use is improved.

In any of the above technical solutions, preferably, the processor is further configured to execute the computer program to implement: after the step of generating and outputting preheating end information, detecting whether a door body of the cooking equipment completes one opening and closing operation; and generating a feedback signal under the condition that the door body is detected to finish one opening and closing operation.

In the technical scheme, whether food materials are placed or not is detected after preheating end information is output, particularly, when the door body is detected to finish one-time opening and closing operation, the food materials can be considered to be placed by a user, and the detection scheme is simplified.

In any of the above technical solutions, preferably, the step of generating the feedback signal by the processor executing a computer program when detecting that the door body completes one opening and closing operation includes: detecting whether food materials are placed in the steam box or not under the condition that the door body is detected to finish one-time opening and closing operation; generating a feedback signal under the condition that food materials are detected to be placed in the steam box; and generating and outputting reminding information under the condition that the food materials are not placed in the steam box.

In this technical scheme, for further ensuring the accuracy of judgement, can utilize the sensor to detect whether having placed edible material in the steam ager after accomplishing once the operation of opening and shutting, for example can set up pressure sensor in the steam ager bottom, if detect obvious pressure variation, then think to have placed edible material, also can set up image sensor inside the steam ager or outside in order to accurately detect whether having placed edible material. If the food materials are detected to be placed after one opening and closing operation is completed, the successful placement is determined, and a feedback signal is generated to enter a subsequent stage; if the food material is not detected to be placed after the opening and closing operation is completed for one time, the reminding information is generated and output to remind the user to place the food material, the follow-up operation is not executed temporarily, whether the door body is opened and closed is continuously detected, and the use safety is ensured. Meanwhile, the sensor operates after the door body completes one-time opening and closing operation, so that the power consumption can be reduced.

According to another aspect of the present invention, there is provided a method of controlling a cooking apparatus, the cooking apparatus including an oven and a heating device for heating the oven, the method comprising: controlling the heating device to operate until the temperature in the steam box enters a first temperature interval; receiving a feedback signal of detecting food materials placed in the steam box; and controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period.

According to the control method of the cooking equipment provided by the embodiment of the invention, firstly, the heating device of the cooking equipment is controlled to heat the temperature in the steam box to the first temperature range so as to realize preheating, so that the steam box is heated to a certain temperature before food materials are put into the steam box, the initial cooking temperature can be increased, the subsequent cooking time can be effectively shortened, the food materials are not put into the steam box in the preheating process, the heating time of the food materials can be shortened, the cooked dishes are fresh, tender and juicy, and the mouthfeel can be improved. And then, after preheating is finished, the food materials can be placed into the steam box, and whether the food materials in the steam box are placed into the steam box can be detected. And when a feedback signal of the food material placed in the steam box is received and detected, namely the step of placing the food material in the steam box is completed. And then controlling the heating device to operate so as to maintain the temperature in the steam box at a second temperature interval for a first time period, wherein the second temperature interval is a temperature interval suitable for cooking, and the food materials can reach the final cooking effect through the cooking of the second temperature interval. This scheme has optimized the culinary art curve, helps promoting the culinary art taste of eating the material.

In addition, the control method of the cooking device provided by the technical scheme of the invention also has the following additional technical characteristics:

in the above technical solution, preferably, the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval includes: starting the heating device to heat the temperature in the steam box to a first temperature interval within a second time period; the heating device is turned off.

In any of the above technical solutions, preferably, the step of controlling the operation of the heating device to maintain the temperature in the steam box at the second temperature interval for the first time period includes: and controlling the heating device to operate for a first time period at the maximum power so as to maintain the temperature in the steam box in a second temperature interval.

In any of the above technical solutions, preferably, after the step of receiving a feedback signal indicating that food materials are placed in the steam box, the method for controlling the cooking apparatus further includes: and calculating to obtain the first time length according to the type of the food materials and the quality of the food materials.

In any of the above technical solutions, preferably, before the step of controlling the operation of the heating device to maintain the temperature in the steam box at the second temperature interval for the first time period, the method for controlling the cooking apparatus further includes: and controlling the heating device to operate and keep the operation for a third time period so that the temperature in the steam box enters a third temperature interval, wherein any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval and is higher than or equal to any temperature value in the second temperature interval.

In any of the above technical solutions, preferably, after the step of controlling the operation of the heating device to maintain the temperature in the steam box at the second temperature interval for the first time period, the method for controlling the cooking apparatus further includes: closing the heating device and starting timing; and under the condition that the timing duration reaches a fourth duration, generating a cooking ending instruction, wherein the fourth duration is less than the first duration.

In any of the above technical solutions, preferably, after the step of receiving a feedback signal indicating that food materials are placed in the steam box, the method for controlling the cooking apparatus further includes: and under the condition that the temperature in the steam box is in a fourth temperature interval, executing the step of controlling the heating device to operate so as to maintain the temperature in the steam box in the second temperature interval within the first time period, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval.

In any of the above technical solutions, preferably, after the step of receiving a feedback signal indicating that food materials are placed in the steam box, the method for controlling the cooking apparatus further includes: and under the condition that the temperature in the steam box is lower than any temperature value in the fourth temperature interval, starting the heating device to heat the temperature in the steam box to enter the fourth temperature interval in the fifth time period.

In any of the above technical solutions, preferably, after the step of receiving a feedback signal indicating that food materials are placed in the steam box, the method for controlling the cooking apparatus further includes: calculating the cooking time of the food material according to the type and the quality of the food material; after the operation of turning on the heating device to heat the temperature in the steam box to enter the fourth temperature interval in the fifth time period, the control method of the cooking apparatus further includes: and calculating the first time length according to the cooking time length and the fifth time length.

In any of the above technical solutions, preferably, after the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval, the method for controlling the cooking apparatus further includes: and under the condition that the temperature in the steam box is lower than the preset temperature, executing the step of controlling the heating device to operate until the temperature in the steam box enters a first temperature interval.

In any of the above technical solutions, preferably, after the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval, the method for controlling the cooking apparatus further includes: and generating and outputting preheating end information.

In any one of the above technical solutions, preferably, after the step of generating and outputting the preheating end information, the method of controlling a cooking apparatus further includes: detecting whether a door body of the cooking equipment completes one opening and closing operation or not; and generating a feedback signal under the condition that the door body is detected to finish one opening and closing operation.

In any of the above technical solutions, preferably, the step of generating the feedback signal when detecting that the door body completes one opening and closing operation includes: detecting whether food materials are placed in the steam box or not under the condition that the door body is detected to finish one-time opening and closing operation; generating a feedback signal under the condition that food materials are detected to be placed in the steam box; and generating and outputting reminding information under the condition that the food materials are not placed in the steam box.

According to still another aspect of the present invention, there is provided a computer readable storage medium, on which a computer program is stored, wherein the computer program, when executed by a processor, implements the steps of the method for controlling a cooking apparatus according to any one of the above technical solutions, thereby having all the technical effects of the method for controlling a cooking apparatus, which will not be described herein again.

Additional aspects and advantages in accordance with the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 shows a schematic configuration of a cooking apparatus according to an embodiment of the present invention;

FIG. 2 shows the time-dependent curves of the central temperature of the steam box and the central temperature of the back of the fish of the steamed fish in the gas stove;

FIG. 3 shows plots of the steam box center temperature and the fish back center temperature of a commercial steam box steaming fish over time;

fig. 4 shows a schematic flowchart of a control method of a cooking apparatus according to a first embodiment of the present invention;

fig. 5 shows a schematic flow chart of a control method of a cooking apparatus according to a second embodiment of the present invention;

fig. 6 shows a schematic flowchart of a control method of a cooking apparatus according to a third embodiment of the present invention;

fig. 7 shows a schematic flowchart of a control method of a cooking apparatus according to a fourth embodiment of the present invention;

fig. 8 shows a schematic flowchart of a control method of a cooking apparatus according to a fifth embodiment of the present invention;

fig. 9 shows a schematic flowchart of a control method of a cooking apparatus according to a sixth embodiment of the present invention;

fig. 10 is a schematic flowchart illustrating a control method of a cooking apparatus according to a seventh embodiment of the present invention;

fig. 11 shows a schematic flowchart of a control method of a cooking apparatus according to an eighth embodiment of the present invention;

FIG. 12 is a graph showing temperature versus time for four stages of tender steaming at different stages of cooking, according to one embodiment of the present invention;

FIG. 13 illustrates a graph of temperature versus time in a steam box for a four stage tender steam process in accordance with one embodiment of the present invention;

FIG. 14 is a schematic temperature-time relationship diagram of five stages of tender steaming according to another embodiment of the present invention during different cooking stages;

FIG. 15 shows a graph of temperature versus time in a steam box for a five stage tender steam process according to another embodiment of the present invention;

fig. 16 shows a histogram of sensory evaluation results of a five-stage tender steaming method according to another embodiment of the present invention.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and thus the scope of the present invention is not limited by the specific embodiments disclosed below.

A cooking apparatus, a control method of the cooking apparatus, and a computer-readable storage medium provided according to embodiments of the present invention are described below with reference to fig. 1 to 16.

As shown in fig. 1, an embodiment of an aspect of the present invention provides a cooking apparatus 1, including an oven (not shown in the figure), a heating device (not shown in the figure), a memory 12 and a processor 14, wherein the heating device is used for heating the oven; the memory 12 is configured for storing a computer program; the processor 14 is configured to execute a computer program to implement: controlling the heating device to operate until the temperature in the steam box enters a first temperature interval; receiving a feedback signal of detecting food materials placed in the steam box; and controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period.

An embodiment of the present invention provides a cooking apparatus 1 comprising a steam box, a heating device, a memory 12 storing a computer program, and a processor 14 executing the stored computer program, the processor 14 executing the computer program to implement the following control strategy. Firstly, control heating device heats the temperature in the steam ager to first temperature interval in order to realize preheating for before putting into the steam ager with eating the material, heated to certain temperature in the steam ager, can promote culinary art initial temperature, shorten the time of subsequent culinary art effectively, and do not put into and eat the material in preheating process, can shorten and eat the material and be heated for a long time, make the dish of cooking tender succulent, promote the taste. And then, after preheating is finished, the food materials can be placed into the steam box, and whether the food materials in the steam box are placed into the steam box can be detected. And when a feedback signal of the food material placed in the steam box is received and detected, namely the step of placing the food material in the steam box is completed. And then controlling the heating device to operate so as to maintain the temperature in the steam box at a second temperature interval for a first time period, wherein the second temperature interval is a temperature interval suitable for cooking, and the food materials can reach the final cooking effect through the cooking of the second temperature interval. This scheme has optimized the culinary art curve, helps promoting the culinary art taste of eating the material. Specifically, the cooking apparatus 1 is a steam oven, such as a micro-steamer, a pure steamer. Preferably, the food material cooked is fish.

Specifically, the cooking time of the steamed fish is determined according to the different ripening temperatures of different types of fish. Research shows that whether the fish is mature or not is judged when the temperature of the center of the back of the fish is taken as a detection object, the accuracy is high, when the temperature of the center of the back of the fish reaches a certain value, the fish is considered to be mature, and cooking can be finished. On the basis, further research is carried out to obtain cooking curves of the gas stove steamed fish and the commercial steam box steamed fish shown in fig. 2 and fig. 3, specifically, curves of the central temperature of the steam box and the central temperature of the back of the fish changing along with time, the relation between the central temperature and the central temperature of the back of the fish is summarized, the central temperature of the back of the fish inconvenient to detect can be converted into the temperature in the steam box, and the central temperature of the back of the fish is controlled by controlling the temperature in the steam box, so that the feasibility of the scheme is improved, and whether the steamed fish is mature or not can be judged according to the central temperature of the back of the fish. By comparing the differences between such curves and existing steam ovens, key factors in steaming fish are seized: preheating with strong fire, quickly returning to the temperature, and steaming with strong fire. Further summarize through a large amount of experiments and extract the effectual culinary art curve of steaming fish, divide into two at least stages with the culinary art whole journey, preheat the stage for the raging fire when heating to first temperature interval, put into edible material again after preheating and accomplish, can enter into the tender stage of steaming of big fire, make the temperature in the steam ager maintain in the second temperature interval that suits the culinary art within a long time, with edible material cooking. Wherein, in the stage of the big fire tender steaming, the big fire violent steaming is adopted, and simultaneously the big steam rapidly goes deep into the food, can shorten the cooking time, promotes the meat tenderness.

Conceivably, the cooking process of the present invention is started when a cooking instruction is received, a corresponding physical key or a virtual key may be set on the cooking device 1, and the user inputs the cooking instruction on the cooking device 1, or the user may send the cooking instruction to the cooking device 1 through a terminal device or a server.

Furthermore, the heating device can be a hot air device, and a steam generator of a steam furnace can also be directly utilized. To hot air equipment, preferentially utilize hot air equipment to preheat, can make the wall temperature of steam ager also corresponding rising, avoided follow-up steam to get into behind the steam ager by microthermal steam ager condensation to reduce the production of comdenstion water, help reducing the ponding in the steam ager after the culinary art finishes, the user's clearance of being convenient for can also increase the number of times of using of water in the water box, for example to clear steamed fish, can make same box of water evaporate one more than the correlation technique to two fishes. For the steam generator, it can be understood that the steam generator generates high-temperature steam, so that the steam generator can play a role in heating a steam box, additional equipment is not required to be arranged for heating, the structure of the steam furnace is simplified, and a control scheme is simplified.

In particular, memory 12 may include mass storage for data or instructions. By way of example, and not limitation, memory 12 may include a Hard Disk Drive (HDD), a floppy Disk Drive, flash memory, an optical Disk, a magneto-optical Disk, tape, or a Universal Serial Bus (USB) Drive or a combination of two or more of these. Memory 12 may include removable or non-removable (or fixed) media, where appropriate. The memory 12 may be internal or external to the integrated gateway disaster recovery device, where appropriate. In a particular embodiment, the memory 12 is a non-volatile solid-state memory. In a particular embodiment, the memory 12 includes Read Only Memory (ROM). Where appropriate, the ROM may be mask-programmed ROM, Programmable ROM (PROM), Erasable PROM (EPROM), Electrically Erasable PROM (EEPROM), electrically rewritable ROM (EAROM), or flash memory or a combination of two or more of these.

The processor 14 may include a Central Processing Unit (CPU), or an Application Specific Integrated Circuit (ASIC), or may be configured to implement one or more Integrated circuits of the embodiments of the present invention, and the processor 14 may also be a microcontroller, such as an embedded controller like a single chip microcomputer, to implement intelligent identification and automatic control of the system.

In some embodiments, the processor 14 executes a computer program to implement the step of controlling the operation of the heating device until the temperature in the steam box enters the first temperature interval, including: starting the heating device to heat the temperature in the steam box to a first temperature interval within a second time period; the heating device is turned off.

In this embodiment, a specific control scheme of the high fire preheating stage is provided, in which the heating device is first turned on to start heating, the target is to heat to the first temperature range, but at the same time, the operation duration of the heating device, i.e. the second duration, needs to be controlled, so as to avoid that the preheating time is too long and the user experience effect is reduced. There is a contradiction in control, the longer the second time length is, the higher the temperature in the steam box will be, but the second time length can not be too long to ensure the user experience, so it is necessary to give a reasonable first temperature interval as the preheating target temperature interval and a reasonable longest preheating time length. Because the longest preheating time length cannot be an excessively small value, theoretically, when the second time length of the operation of the heating device reaches the longest preheating time length, the temperature in the steam box can reach the minimum value of the first temperature interval inevitably, and therefore, the control only needs to balance the second time length which is as short as possible and the steam box temperature which is as high as possible. Specifically, when the control is executed, the timing is started while the heating device is started, when the temperature in the steam box is increased to the minimum value of the first temperature interval, whether the timing duration is greater than or equal to the longest preheating duration is judged, if yes, the heating cannot be continued, if not, the heating device can be continued to heat, whether the temperature in the steam box reaches the maximum value of the first temperature interval or whether the timing duration is greater than or equal to the second duration is continuously detected, if one of the two judgment results is yes, the heating device is turned off, the second duration of preheating is reasonably controlled, the user experience is ensured, meanwhile, the preheating temperature is reasonably controlled, unnecessary energy consumption is reduced, the energy efficiency is improved, and the second duration is shortened.

In some embodiments, the value range of the second duration is less than or equal to 6 min.

In this embodiment, the value range of the second duration is set to be less than or equal to 6min, that is, the longest preheating duration cannot exceed 6min, so that the duration of the preheating stage in a fierce fire is reasonably controlled, and the user experience is improved as much as possible. It can be understood that, in the specific control, the actual value of the second time period is influenced by the heating power and the heating environment.

In some embodiments, in the case that the heating device is a hot air device, the first temperature range is 130 ℃ to 160 ℃.

In this embodiment, when the heating device selects the hot air device, the value range of the first temperature interval is set to be 130 ℃ to 160 ℃, that is, the first temperature interval is a certain interval between 130 ℃ and 160 ℃, for example, 145 ℃ to 150 ℃, 150 ℃ to 160 ℃, 155 ℃ to 160 ℃, and certainly also includes 130 ℃ to 160 ℃, and in this temperature interval, the preheating effect can be ensured to be obvious, and the subsequent cooking time can be effectively shortened.

In some embodiments, in the case that the heating device is a hot air device, the second temperature interval has a value ranging from 99 ℃ to 120 ℃;

in this embodiment, when the heating device selects the hot air device, the value range of the second temperature interval is set to be 99 ℃ to 120 ℃, that is, the second temperature interval is a certain interval between 99 ℃ and 120 ℃, for example, 99 ℃ to 105 ℃, 100 ℃ to 110 ℃, 115 ℃ to 120 ℃, and certainly includes 99 ℃ to 120 ℃ itself, and in this temperature interval, it can be ensured that the food material is heated to be cooked quickly in the steam box, the cooking time is shortened, and the tenderness of the fish meat is increased.

In some embodiments, in case the heating device is a steam generator, the first temperature interval ranges between 90 ℃ and 100 ℃.

In this embodiment, when the heating device is a steam generator, the value range of the first temperature range is set to be between 90 ℃ and 100 ℃, that is, the first temperature range is a certain range between 90 ℃ and 100 ℃, for example, 90 ℃ to 96 ℃, and certainly includes 90 ℃ to 100 ℃, because the evaporation temperature of the water vapor under normal pressure is 100 ℃, the temperature raising capability is limited, the value of the range is smaller than that of the first temperature range when the heating device is a hot air device, in the temperature range, the preheating effect can be ensured, and the subsequent cooking time can be effectively shortened.

In some embodiments, in case the heating device is a steam generator, the second temperature interval ranges between 98 ℃ and 100 ℃.

In this embodiment, when the heating device is a steam generator, the value range of the second temperature range is set to be between 98 ℃ and 100 ℃, that is, the second temperature range is a certain range between 98 ℃ and 100 ℃, for example, 98 ℃ to 99 ℃, and of course, the value range also includes 98 ℃ to 100 ℃, since the evaporation temperature of the water vapor under normal pressure is 100 ℃, and the temperature raising capability is limited, the value of the range is smaller than that of the second temperature range when the heating device is a hot air device, in the temperature range, the food material can be ensured to be heated to be cooked quickly in the steam box, the cooking time is shortened, and the tenderness of the fish meat is increased.

In some embodiments, the processor 14 executes a computer program to implement the step of controlling the operation of the heating device to maintain the temperature in the steam box at the second temperature interval for the first time period, including: and controlling the heating device to operate for a first time period at the maximum power so as to maintain the temperature in the steam box in a second temperature interval.

In this embodiment, a specific control scheme of the stage of steaming with strong fire is provided, and under the condition of required power, that is, under the maximum power that can be provided by the heating device, the cooking with the maximum fire is adopted, so that the strong steam rapidly extends into the food material, the cooking time is shortened, and the tenderness of the fish meat is improved. Specifically, when the heating device is a hot air device, the hot air device includes a heat source and a fan, air is heated by the heat source, and then the heated air is blown out by the fan, so that the temperature in the steam box is increased, and the power of the heating device is specifically the power of the heat source.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: after the step of receiving and detecting the feedback signal of the food material placed in the steam box, calculating to obtain a first duration according to the type and the quality of the food material.

In this embodiment, a specific scheme for obtaining the first duration is provided. The stage of steaming with big fire corresponding to the first time length is the stage playing the main cooking role, so the influence of the food materials is the largest. According to the types of the food materials and the quality of the food materials, the cooking duration is calculated, namely the food materials of different types and different qualities correspond to different first durations, so that the method is favorable for reasonably holding the time for steaming the food materials with big fire tender, and the food materials put into the food materials at each time are guaranteed to have a good cooking effect. In particular, different kinds of food materials of different qualities can be tested through a large number of experiments for suitable cooking times to be employed and stored in the cooking apparatus 1.

It should be noted that this solution is particularly suitable for the case that the heating device is a hot air device, because it is not necessary to start the steam generator of the steam oven at other stages except the stage of the soft fire steaming, so that the cooking state of "steaming" only exists at the stage of the soft fire steaming, and the first time duration corresponding to this stage is associated with the food material, so that the suitable first time duration can be obtained. In the case that the heating device is a steam generator, high-temperature steam is also used as a heat source in other stages, so that a steaming state exists in other stages, and the sum of the time lengths of all stages heated by the high-temperature steam after the food materials are put into the steaming device is suitable to be related to the type and the quality of the food materials, not only the first time length of the large-fire tender steaming stage but also the type and the quality of the food materials are related, see the embodiment of calculating the first time length by using the cooking time length below.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: and before the step of controlling the heating device to operate so as to maintain the temperature in the steam box in the second temperature interval within the first time interval, controlling the heating device to operate and keep the temperature in the steam box for a third time interval so as to enable the temperature in the steam box to enter the third temperature interval, wherein the third time interval is shorter than the second time interval, and any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval and is higher than or equal to any temperature value in the second temperature interval.

In this embodiment, before the phase of steaming with strong fire, a high-temperature water-locking phase is further included, the heating device is controlled to operate for a third time period, so that the temperature in the steam box reaches a third temperature interval, preferably, the maximum value of the third temperature interval is smaller than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, the steam box does not need to be heated to the high temperature of the strong fire preheating phase, but cannot be lower than the temperature of the phase of steaming with strong fire, so that when food materials (particularly, the food materials are fish) are cooked, the fish meets the high temperature in the steam box, the protein on the surface of the fish meat is rapidly solidified, the water in the fish can be locked, and the. The third time period is shorter than the second time period, so as to prevent the food material from being exposed to an overhigh temperature environment and affecting the taste. Preferably, this stage is adopted in case the heating means is a hot air device to ensure sufficient moisture of the food material and fresh and tender mouthfeel, while in case the heating means is a steam generator, this stage may not be adopted to further shorten the cooking time since the moisture in the steam box is already sufficient.

In some embodiments, the third temperature range is between 110 ℃ and 130 ℃.

In this embodiment, the value range of the third temperature interval is set to be 110 ℃ to 130 ℃, that is, the third temperature interval is a certain interval between 110 ℃ and 130 ℃, for example, 110 ℃ to 120 ℃, 115 ℃ to 125 ℃, 125 ℃ to 130 ℃, and certainly includes 110 ℃ to 130 ℃, and in this interval, it can be ensured that the protein in the fish meat is denatured at high temperature and is rapidly solidified, so as to achieve the effect of locking water.

In some embodiments, the third duration ranges between 10s and 40 s.

In this embodiment, the value range of the third time period is between 10s and 40s, that is, the third time period is a certain value between 10s and 40s, for example, 10s, 20s, 30s, and 40s, the lower limit value can ensure that the water locking effect is achieved, the upper limit value can avoid the problem that the meat becomes hard when the food material is heated for too long time in the third temperature interval that is too high, and it is ensured that the steamed fish can be tender and juicy, and has good taste.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: after the step of controlling the heating device to operate so as to maintain the temperature in the steam box in a second temperature interval within a first time period, closing the heating device and starting timing; and under the condition that the timing duration reaches a fourth duration, generating a cooking ending instruction, wherein the fourth duration is less than the first duration.

In this embodiment, after carrying out the tender stage of steaming of big fire, still include the virtual temperature stage of mending of steaming, in the fourth time length before the culinary art finishes, close heating device for eat material in the steam ager and rely on the remaining temperature virtual fourth time length of steaming until the culinary art finishes, through setting up the virtual temperature stage of mending of steaming, can avoid eating the material surface by the overheated and reduce flesh of fish chewiness, guarantee that the taste is fresh and tender. Furthermore, when a cooking end instruction is generated, cooking end information can be sent to remind a user to take out dishes, so that the phenomenon that the steaming time is too long is avoided.

In some embodiments, in the case that the heating device is a hot air device, the fourth time period ranges from 20s to 40 s.

In this embodiment, in the case that the heating device is a hot air device, the value of the fourth time period is set to range from 20s to 40s, i.e. the fourth time period is a certain value between 20s and 40s, such as 20s, 25s, 35s, 40s, so as to avoid that the food material is not steamed too early due to the time for turning off the steam generator, or the taste of the food material is damaged too late.

In some embodiments, in case the heating device is a steam generator, the fourth period of time ranges between 30s and 60 s.

In this embodiment, in the case that the heating device is a steam generator, the fourth time period ranges from 30s to 60s, that is, the fourth time period is a value between 30s and 60s, for example, 30s, 35s, 40s, 45s, 55s, 60s, and since the heat released when high-temperature steam is used as a heat source is lower than the heat released when hot air is used as a heat source, the fourth time period can be properly extended, and the food material is prevented from being steamed too early due to the fact that the time for turning off the steam generator is too early or from being damaged due to too late.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: after the step of receiving the feedback signal of detecting that the food is placed in the steam box, if the temperature in the steam box is within a fourth temperature interval, executing a step of controlling the heating device to operate so as to maintain the temperature in the steam box within the second temperature interval within the first time period, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval.

In this embodiment, there is also quick rewarming stage immediately after the fierce fire preheats stage, because the door body that needs open the steam ager when placing edible material can lead to the temperature in the steam ager to reduce to a certain extent, consequently need obtain the temperature in the steam ager, judges whether the temperature in the steam ager is located the fourth temperature interval to judge whether the temperature in the steam ager drops and crosses lowly. If the temperature in the steam box is within the fourth temperature interval, the heat loss is small, the temperature is suitable for cooking, and the next stage can be entered, so that the cooking effect is ensured. In addition, the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature is appropriately returned, so that the time consumed for returning the temperature is shortened as much as possible, and the cooking effect is improved. Optionally, in the case that the heating device is a hot air device, the high-temperature water-locking stage in the foregoing embodiment may be further added between the rapid temperature-returning stage and the large-fire soft steaming stage, so as to lock water after temperature returning and then soft steaming. At this time, the maximum value of the fourth temperature interval is required to be less than or equal to the minimum value of the third temperature interval corresponding to the high-temperature water locking stage, namely, the temperature is increased again in the high-temperature water locking stage after the temperature is slightly returned. Further, it can be understood that, when the stage of the insufficient steaming and temperature supplementing is further included, the five cooking stages sequentially include a strong fire preheating stage, a rapid temperature returning stage, a high temperature water locking stage, a strong fire soft steaming stage and the insufficient steaming and temperature supplementing stage according to the execution sequence.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: after the step of receiving the feedback signal of detecting the food material placed in the steam box, under the condition that the temperature in the steam box is lower than any temperature value in the fourth temperature interval, starting the heating device to heat the temperature in the steam box to enter the fourth temperature interval within the fifth time period.

In this embodiment, if the temperature in the steam box is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value of the fourth temperature interval, it indicates that the temperature is too low, and in order to ensure that the subsequent cooking can have a higher initial temperature, the heating device needs to be used for returning the temperature, that is, the heating device is started to heat the temperature in the steam box to the fourth temperature interval within the fifth time period, so as to ensure that the steam box can be quickly returned to the temperature after the food material is placed after the door is opened. And after the temperature returns to the fourth temperature interval, entering the next stage. The same principle is that the heating to the fourth temperature interval in the fifth time interval is carried out in the second time interval in the strong fire preheating stage, and the balance is only needed to be obtained between the fifth time interval which is as short as possible and the steam box temperature which is as high as possible during control. In addition, after the food material is put in, the shorter the fifth time period of the temperature return is, the better the cooking effect is, therefore, the fifth time period is also shorter than the second time period of the high fire preheating stage.

Optionally, when the temperature in the steam box is obtained and the relationship between the temperature in the steam box and the fourth temperature interval is compared, the temperature can be directly measured after the door body is detected to be closed, so as to ensure the timeliness of the temperature return, and the temperature can also be measured after the door body is detected to be closed and is separated for a preset time, so as to treat that the temperature in the steam box is stable, or the temperature can be continuously detected and compared within the preset time, and the subsequent operation is performed until the temperature in the box body is restored to the fourth temperature interval, so as to ensure the temperature return effect.

In some embodiments, the value of the fifth duration ranges from 30s or less.

In this embodiment, the value range of the fifth time period is set to be less than or equal to 30s, that is, the longest time period for returning to the temperature cannot exceed 30s, so that the time period of the rapid temperature returning stage is reasonably controlled, and the cooking effect is improved.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: after the step of receiving and detecting a feedback signal of food materials placed in the steam box, calculating the cooking time of the food materials according to the types and the quality of the food materials; and after the heating device is started to heat the temperature in the steam box to enter the fourth temperature interval within the fifth time period, calculating the first time period according to the cooking time period and the fifth time period.

In this embodiment, the aforementioned solution of calculating the first time period in case that the heating device is a steam generator is provided. The fast temperature return stage and the large fire tender steaming stage are regarded as the stages for cooking the food materials, so that the sum of the fifth time length and the first time length respectively corresponding to the fast temperature return stage and the large fire tender steaming stage is the cooking time length, and the cooking time length is influenced by the type and the quality of the food materials. And when the quick temperature-returning stage is finished, the specific fifth time length can be counted, the cooking time length of the food material is calculated according to the type and the quality of the food material, the fifth time length is subtracted from the cooking time length, the first time length can be calculated, and the influence of the food material and the influence of the quick temperature-returning stage on cooking are fully considered. Further, when the stage of the virtual steaming temperature compensation is included, the stage of the virtual steaming temperature compensation also belongs to the stage of cooking food materials, and the fourth time length is determined in advance in the control scheme, so that the first time length can be calculated by further subtracting the fourth time length. It can be understood that, because the temperature in the stage of the dummy steaming temperature compensation is lower, the corresponding cooking time period in the stage of including the stage is slightly longer than the cooking time period in the stage of not including the stage, and the specific value is determined according to the experimental analysis result.

In some embodiments, in the case that the heating device is a hot air device, the fourth temperature range is between 90 ℃ and 110 ℃.

In this embodiment, when the heating device is a hot air device, the value range of the fourth temperature interval is set to be 90 ℃ to 110 ℃, that is, the fourth temperature interval is a certain interval between 90 ℃ and 110 ℃, for example, 90 ℃ to 100 ℃, 95 ℃ to 105 ℃, and certainly also includes 90 ℃ to 110 ℃.

In some embodiments, in case the heating device is a steam generator, the fourth temperature interval ranges between 90 ℃ and 96 ℃.

In this embodiment, in the case that the heating device is a steam generator, the value range of the fourth temperature interval is set to be between 90 ℃ and 96 ℃, that is, the fourth temperature interval is a certain interval between 90 ℃ and 96 ℃, for example, 90 ℃ to 93 ℃, 91 ℃ to 95 ℃, 92 ℃ to 96 ℃, and certainly includes 90 ℃ to 96 ℃, and since the evaporation temperature of the water vapor under normal pressure is 100 ℃, the temperature raising capability is limited, the value of the range is smaller than that of the fourth temperature interval when the heating device is a hot air device, and in the temperature interval, the temperature of the returned temperature can be ensured to be appropriate, so that the cooking requirement is met, and the time consumed for returning to a higher temperature is not required.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: and after the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval, under the condition that the temperature in the steam box is lower than the preset temperature, executing the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval.

In this embodiment, the time period from the end of preheating to the time when the feedback signal is received is influenced by the speed of the user placing the food material, and during this time period, the temperature in the steam box gradually decreases due to the stop of the heating device, and the longer the delay time for the user to place the food material, the lower the temperature in the steam box decreases. When the temperature is too low due to too long delay time of a user, the advantage of preheating is lost if direct cooking is performed, so that the cooking effect is greatly reduced, the temperature in the steam box is still detected after the preheating is finished, and if the temperature is reduced to be lower than the corresponding preset temperature (such as 60 ℃) when the advantage of preheating is lost before the food is placed, the heating device is operated again to preheat again. Conversely, if the temperature is not excessively reduced and a feedback signal is received, the subsequent cooking stage is entered.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: and after controlling the heating device to operate until the temperature in the steam box enters a first temperature interval, generating and outputting preheating end information.

In this embodiment, after the preheating stage is completed, preheating end information is generated and output, so that the user can know that the preheating stage is completed, and can be reminded to put food materials into the user, thereby increasing the convenience of use. Further, preheating end information can be output once every certain time length until the food materials are detected to be placed; timing can be started after the preheating is finished, if the food materials are not completely put in the food materials after a certain time length is exceeded, the preheating finishing information is output again, and the frequency of outputting the preheating finishing information can be increased along with the increase of the waiting time so as to strengthen the prompting effect; meanwhile, the temperature in the steam box can be continuously monitored in combination with the previous embodiment, and when the temperature is reduced to be lower than the preset temperature, the preheating end information is not output any more, and the preheating is selected to be carried out again.

In some embodiments, the processor 14 is further configured to execute a computer program to implement: after the step of generating and outputting the preheating end information, detecting whether the door body of the cooking equipment 1 completes one opening and closing operation; and generating a feedback signal under the condition that the door body is detected to finish one opening and closing operation.

In this embodiment, whether food materials are placed or not starts to be detected after preheating end information is output, and particularly, when the door body is detected to complete one-time opening and closing operation, a user can be considered to place the food materials, so that the detection scheme is simplified.

In some embodiments, the step of generating the feedback signal by the processor 14 executing the computer program in the case of detecting that the door body completes one opening and closing operation includes: detecting whether food materials are placed in the steam box or not under the condition that the door body is detected to finish one-time opening and closing operation; generating a feedback signal under the condition that food materials are detected to be placed in the steam box; and generating and outputting reminding information under the condition that the food materials are not placed in the steam box.

In this embodiment, to further ensure the accuracy of the determination, a sensor may be used to detect whether food material is placed in the steam box after one opening and closing operation is completed, for example, a pressure sensor may be disposed at the bottom of the steam box, if an obvious pressure change is detected, the food material is considered to be placed, and an image sensor may be disposed inside or outside the steam box to accurately detect whether the food material is placed. If the food materials are detected to be placed after one opening and closing operation is completed, the successful placement is determined, and a feedback signal is generated to enter a subsequent stage; if the food material is not detected to be placed after the opening and closing operation is completed for one time, the reminding information is generated and output to remind the user to place the food material, the follow-up operation is not executed temporarily, whether the door body is opened and closed is continuously detected, and the use safety is ensured. Meanwhile, the sensor operates after the door body completes one-time opening and closing operation, so that the power consumption can be reduced.

Optionally, in some embodiments, when calculating the cooking time length, the type and quality of the food material need to be input first, and the user can manually operate the control panel to input the type and quality of the food material when putting the food material. For example, when the sensor is a pressure sensor, the type of the food material can be manually input by a user, and then the quality of the food material can be detected by the pressure sensor, and when the sensor is an image sensor, the type and the size of the food material can be identified by combining an image recognition technology, and then the quality of the food material can be estimated by combining the type and the size of the food material.

An embodiment of another aspect of the present invention provides a method of controlling a cooking apparatus including an oven and a heating device for heating the oven.

As shown in fig. 4, a method of controlling a cooking apparatus according to a first embodiment of the present invention includes:

s102, controlling a heating device to operate until the temperature in the steam box enters a first temperature interval;

s104, receiving a feedback signal of detecting food materials placed in the steam box;

s106, controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within the first time period.

According to the control method of the cooking equipment provided by the embodiment of the invention, firstly, the heating device of the cooking equipment is controlled to heat the temperature in the steam box to the first temperature range so as to realize preheating, so that the steam box is heated to a certain temperature before food materials are put into the steam box, the initial cooking temperature can be increased, the subsequent cooking time can be effectively shortened, the food materials are not put into the steam box in the preheating process, the heating time of the food materials can be shortened, the cooked dishes are fresh, tender and juicy, and the mouthfeel can be improved. And then, after preheating is finished, the food materials can be placed into the steam box, and whether the food materials in the steam box are placed into the steam box can be detected. And when a feedback signal of the food material placed in the steam box is received and detected, namely the step of placing the food material in the steam box is completed. And then controlling the heating device to operate so as to maintain the temperature in the steam box at a second temperature interval for a first time period, wherein the second temperature interval is a temperature interval suitable for cooking, and the food materials can reach the final cooking effect through the cooking of the second temperature interval. This scheme has optimized the culinary art curve, helps promoting the culinary art taste of eating the material. In particular, the cooking device is a steam oven, such as a micro-steamer, a pure steamer. Preferably, the food material cooked is fish.

It is conceivable that the cooking process of the present invention is started when a cooking instruction is received, a corresponding physical key or a virtual key may be set on the cooking device, and the user inputs the cooking instruction on the cooking device, or the user may send the cooking instruction to the cooking device through a terminal device or a server.

As shown in fig. 5, a method of controlling a cooking apparatus according to a second embodiment of the present invention includes:

s202, starting a heating device to heat the temperature in the steam box to a first temperature interval within a second time period;

s204, closing the heating device;

s206, receiving a feedback signal of detecting food materials placed in the steam box;

and S208, controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within the first time period.

In some embodiments, the step of controlling the operation of the heating device to maintain the temperature in the steam box at the second temperature interval for the first time period comprises: and controlling the heating device to operate for a first time period at the maximum power so as to maintain the temperature in the steam box in a second temperature interval.

In some embodiments, after the step of receiving the feedback signal of detecting that the food material is placed in the steam box, the control method of the cooking apparatus further includes: and calculating to obtain the first time length according to the type of the food materials and the quality of the food materials.

In this embodiment, a specific scheme for obtaining the first duration is provided. The stage of steaming with big fire corresponding to the first time length is the stage playing the main cooking role, so the influence of the food materials is the largest. According to the types of the food materials and the quality of the food materials, the cooking duration is calculated, namely the food materials of different types and different qualities correspond to different first durations, so that the method is favorable for reasonably holding the time for steaming the food materials with big fire tender, and the food materials put into the food materials at each time are guaranteed to have a good cooking effect. In particular, different types and qualities of food material may be tested for suitable cooking times by a number of experiments and stored in the cooking device.

As shown in fig. 6, a method of controlling a cooking apparatus according to a third embodiment of the present invention includes:

s302, controlling a heating device to operate until the temperature in the steam box enters a first temperature interval;

s304, receiving a feedback signal of detecting food materials placed in the steam box;

s306, controlling the heating device to operate and keeping the heating device for a third time period so that the temperature in the steam box enters a third temperature interval, wherein any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval and is higher than or equal to any temperature value in the second temperature interval;

s308, controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period, wherein any temperature value in the second temperature interval is lower than or equal to any temperature value in a third temperature interval.

In some embodiments, the third duration ranges between 10s and 40 s.

As shown in fig. 7, a method of controlling a cooking apparatus according to a fourth embodiment of the present invention includes:

s402, controlling a heating device to operate until the temperature in the steam box enters a first temperature interval;

s404, receiving a feedback signal of detecting food materials placed in the steam box;

s406, controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period;

s408, closing the heating device and starting timing;

and S410, generating a cooking ending instruction under the condition that the timing duration reaches a fourth duration, wherein the fourth duration is less than the first duration.

As shown in fig. 8, a method of controlling a cooking apparatus according to a fifth embodiment of the present invention includes:

s502, controlling the heating device to operate until the temperature in the steam box enters a first temperature interval;

s504, receiving a feedback signal of detecting food materials placed in the steam box;

s506, comparing the relation between the temperature in the steam box and a fourth temperature interval, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval, turning to S508 when the temperature in the steam box is lower than any temperature value in the fourth temperature interval, and turning to S510 when the temperature in the steam box is in the fourth temperature interval;

s508, starting the heating device to heat the temperature in the steam box to enter a fourth temperature interval within a fifth time period, and then turning to S510;

and S510, controlling the heating device to operate so that the temperature in the steam box is maintained in a second temperature interval within a first time period.

In this embodiment, there is also quick rewarming stage immediately after the fierce fire preheats stage, because the door body that needs open the steam ager when placing edible material can lead to the temperature in the steam ager to reduce to a certain extent, consequently need obtain the temperature in the steam ager, judges whether the temperature in the steam ager is located the fourth temperature interval to judge whether the temperature in the steam ager drops and crosses lowly. If the temperature in the steam box is within the fourth temperature interval, the heat loss is small, the temperature is suitable for cooking, and the next stage can be entered, so that the cooking effect is ensured. In addition, the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature is appropriately returned, so that the time consumed for returning the temperature is shortened as much as possible, and the cooking effect is improved.

If the temperature in the steam box is lower than any temperature value in the fourth temperature interval, namely lower than the minimum value of the fourth temperature interval, the temperature is too low, and the temperature can have higher initial temperature for subsequent cooking, so that the temperature needs to be returned by means of the heating device, namely, the heating device is started to heat the temperature in the steam box to the fourth temperature interval within the fifth time period, so that the temperature in the steam box can be quickly returned after the food material is placed after the door is opened. And after the temperature returns to the fourth temperature interval, entering the next stage. The same principle is that the heating to the fourth temperature interval in the fifth time interval is carried out in the second time interval in the strong fire preheating stage, and the balance is only needed to be obtained between the fifth time interval which is as short as possible and the steam box temperature which is as high as possible during control. In addition, after the food material is put in, the shorter the fifth time period of the temperature return is, the better the cooking effect is, therefore, the fifth time period is also shorter than the second time period of the high fire preheating stage.

Optionally, in the case that the heating device is a hot air device, the high-temperature water-locking stage in the foregoing embodiment may be further added between the rapid temperature-returning stage and the large-fire soft steaming stage, so as to lock water after temperature returning and then soft steaming. At this time, the maximum value of the fourth temperature interval is required to be less than or equal to the minimum value of the third temperature interval corresponding to the high-temperature water locking stage, namely, the temperature is increased again in the high-temperature water locking stage after the temperature is slightly returned. Further, it can be understood that, when the stage of the insufficient steaming and temperature supplementing is further included, the five cooking stages sequentially include a strong fire preheating stage, a rapid temperature returning stage, a high temperature water locking stage, a strong fire soft steaming stage and the insufficient steaming and temperature supplementing stage according to the execution sequence.

In some embodiments, the value of the fifth duration ranges from 30s or less.

As shown in fig. 9, a method of controlling a cooking apparatus according to a sixth embodiment of the present invention includes:

s602, controlling a heating device to operate until the temperature in the steam box enters a first temperature interval;

s604, receiving a feedback signal of detecting food materials placed in the steam box;

s606, calculating the cooking time of the food materials according to the types and the quality of the food materials;

s608, comparing the relation between the temperature in the steam box and a fourth temperature interval, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval, turning to S610 when the temperature in the steam box is lower than any temperature value in the fourth temperature interval, and turning to S614 when the temperature in the steam box is in the fourth temperature interval;

s610, starting a heating device to heat the temperature in the steam box to enter a fourth temperature interval within a fifth time period;

s612, calculating a first time length according to the cooking time length and the fifth time length, and turning to S616;

s614, enabling the first time length to be equal to the cooking time length;

and S616, controlling the heating device to operate so as to maintain the temperature in the steam box within the second temperature interval within the first time period.

In this embodiment, the aforementioned solution of calculating the first time period in case that the heating device is a steam generator is provided. The fast temperature return stage and the large fire tender steaming stage are regarded as the stages for cooking the food materials, so that the sum of the fifth time length and the first time length respectively corresponding to the fast temperature return stage and the large fire tender steaming stage is the cooking time length, and the cooking time length is influenced by the type and the quality of the food materials. And when the quick temperature-returning stage is finished, the specific fifth time length can be counted, the cooking time length of the food material is calculated according to the type and the quality of the food material, the fifth time length is subtracted from the cooking time length, the first time length can be calculated, and the influence of the food material and the influence of the quick temperature-returning stage on cooking are fully considered. Further, when the stage of the virtual steaming temperature compensation is included, since the stage of the virtual steaming temperature compensation also belongs to the stage of cooking food materials, and the fourth time length is determined in advance in the control scheme, the fourth time length can be further subtracted, that is, the first time length can be obtained by subtracting the fourth time length from the calculation result in both S610 and S612. It can be understood that, because the temperature in the stage of the dummy steaming temperature compensation is lower, the corresponding cooking time period in the stage of including the stage is slightly longer than the cooking time period in the stage of not including the stage, and the specific value is determined according to the experimental analysis result.

As shown in fig. 10, a method of controlling a cooking apparatus according to a seventh embodiment of the present invention includes:

s702, controlling a heating device to operate until the temperature in the steam box enters a first temperature interval;

s704, judging whether the temperature in the steam box is lower than a preset temperature, if so, returning to S702, and if not, turning to S706;

s706, judging whether a feedback signal of detecting that food materials are placed in the steam box is received, if so, turning to S708, and if not, returning to S704;

and S708, controlling the heating device to operate so that the temperature in the steam box is maintained in the second temperature interval within the first time period.

As shown in fig. 11, a method of controlling a cooking apparatus according to an eighth embodiment of the present invention includes:

s802, controlling a heating device to operate until the temperature in the steam box enters a first temperature interval;

s804, generating and outputting preheating end information;

s806, detecting whether the door body of the cooking equipment completes one opening and closing operation, if so, turning to S808, and if not, returning to S806;

s808, detecting whether food materials are placed in the steam box, if so, turning to S810, and if not, turning to S812;

s810, generating a feedback signal for detecting food materials placed in the steam box;

s812, generating and outputting reminding information, and returning to S806;

s814, receiving a feedback signal;

and S816, controlling the heating device to operate so as to maintain the temperature in the steam box within the second temperature interval within the first time period.

In this embodiment, after the preheating stage is completed, preheating end information is generated and output, so that the user can know that the preheating stage is completed, and can be reminded to put food materials into the user, thereby increasing the convenience of use. Further, preheating end information can be output once every certain time length until the food materials are detected to be placed; timing can be started after the preheating is finished, if the food materials are not completely put in the food materials after a certain time length is exceeded, the preheating finishing information is output again, and the frequency of outputting the preheating finishing information can be increased along with the increase of the waiting time so as to strengthen the prompting effect; meanwhile, the temperature in the steam box can be continuously monitored in combination with the previous embodiment, and when the temperature is reduced to be lower than the preset temperature, the preheating end information is not output any more, and the preheating is selected to be carried out again. Whether food materials are placed or not is detected after preheating end information is output, particularly, when the door body is detected to finish one-time opening and closing operation, the food materials can be considered to be placed by a user, and a detection scheme is simplified. In order to further ensure the accuracy of the judgment, a sensor can be used for detecting whether food materials are placed in the steam box after one opening and closing operation is completed, for example, a pressure sensor can be arranged at the bottom of the steam box, if obvious pressure change is detected, the food materials are considered to be placed, and an image sensor can be arranged inside or outside the steam box to accurately detect whether the food materials are placed. If the food materials are detected to be placed after one opening and closing operation is completed, the successful placement is determined, and a feedback signal is generated to enter a subsequent stage; if the food material is not detected to be placed after the opening and closing operation is completed for one time, the reminding information is generated and output to remind the user to place the food material, the follow-up operation is not executed temporarily, whether the door body is opened and closed is continuously detected, and the use safety is ensured. Meanwhile, the sensor operates after the door body completes one-time opening and closing operation, so that the power consumption can be reduced.

In conclusion, the invention summarizes key factors influencing the cooking effect of steamed vegetables by deeply researching the cooking curves of fish steaming in a gas stove and fish steaming in a commercial steam box, wherein the key factors comprise strong fire preheating, quick temperature return and strong fire steaming. The cooking curve with good cooking effect of the steamed fish is summarized by a large number of experimental abstractions, mainly comprising a four-section tender steaming method taking a steam generator as a heating device and a five-section tender steaming method taking a hot air device as a heating device, and it can be understood that embodiments such as a two-section tender steaming method, a three-section tender steaming method and the like can be obtained by intercepting part of cooking stages, and the embodiments belong to the protection scope of the invention. The curve is embedded into a program, the effects of steaming fish by a gas stove and steaming fish by a commercial steam box can be simulated, the cooking time of steaming fish is correctly controlled, over-cooked or under-cooked cooking is avoided, fresh, tender and juicy fish can be steamed, a fine menu of steaming fish is created, and the beneficial effects of less cavity water accumulation, water saving, shortened cooking time and good cooking effect can be realized by steaming fish by using the method.

Next, a four-stage tender steaming method using a steam generator as a heating device and a five-stage tender steaming method using a hot air device as a heating device will be described with reference to the drawings.

FIG. 12 shows a temperature-time relationship diagram for four stages of tender steaming at different cooking stages, according to one embodiment of the present invention. FIG. 13 shows a graph of temperature versus time in a steam box for a four stage tender steam process in accordance with one embodiment of the present invention. As shown in fig. 12 and 13, the cooking curve of the four-stage soft steaming method includes four stages of strong fire preheating, quick temperature return, big fire soft steaming, and virtual steaming temperature compensation, which are as follows:

the first stage, the high fire preheating stage. The steam preheating is adopted, the steam generator works at the maximum power, the steam is preferably completely communicated and is not limited by a temperature controller, so that the temperature in the steam box is quickly increased, the temperature in the steam box is preheated to T11 which is 90-100 ℃, the preheating time T11 is not too long and preferably not longer than 6min, and the user experience effect is reduced due to the overlong preheating time.

The second stage, the quick temperature return stage. The door body is closed after fish is placed by opening the door, the temperature in the steam box needs to be returned, the stage is related to the working power of a steam generator of the steam oven, the temperature in the steam box automatically rises after the fish is placed by opening the door, the temperature in the steam box returns to T12 which is 90-96 ℃, the required time T12 is different for each steam oven, the fish cooking effect is good when the temperature is returned quickly, and otherwise, the effect is not good. The relationship between the preheating temperature T11 and the return temperature T12 is T12< T11.

The third stage, the stage of steaming with big fire. The cooking is carried out by adopting the maximum steam fire power, the large steam quickly goes deep into the food, the cooking time is shortened, and the fish tenderness is improved. The temperature in the steam box at the stage is about 98-100 ℃ at T13, if a heating wire for preventing condensed water is arranged in the steam furnace, the temperature in the steam box can be further increased to about 101 ℃, the temperature relationship is that T13 is T11> T12, and the tender steaming time is T13.

The fourth stage, the stage of deficiency steaming and temperature supplementing. And finally, the fire is turned off for steaming, so that the surface overheating is avoided, the chewiness of the fish is reduced, and the fish is prevented from aging. The virtual steaming time t14 is about 40 s-60 s, and the virtual steaming time t14 meets the condition that t14 is less than t11 and less than t 13. The virtual steaming temperature T14 satisfies T12< T14< T13 ═ T11, and it should be noted here that the virtual steaming temperature T14 is greater than the return temperature T12, because the temperature itself is higher in the third stage, so that T14> T12, and the temperature in the steam box is not controlled in the virtual steaming temperature compensation stage.

The cooking time of the steamed fish (from the beginning of fish release to the end of fish taking) is t12+ t13+ t14, the cooking time of different types and different masses of fish is different, for example, 7-10 min is needed for steaming crucian, and 7-12 min is needed for steaming weever, and the cooking time is determined according to the central temperature of the back of the fish.

Fig. 14 shows a schematic temperature-time relationship diagram of five stages of tender steaming according to another embodiment of the present invention at different cooking stages. Fig. 15 shows a graph of temperature over time in a steam box of a five stage tender steam process according to another embodiment of the invention. As shown in fig. 14 and 15, the cooking curve of the five-stage soft steaming method includes five stages of strong fire preheating, quick temperature return, high temperature water locking, big fire soft steaming, and virtual steaming temperature compensation, which are as follows:

the first stage, the high fire preheating stage. Preheating the temperature in the steam box to T21-130-160 ℃ for a preheating time period T21 of not more than 6min, so that the temperature of the cavity is rapidly increased. Too long a warm-up time may degrade the user experience.

The second stage, the quick temperature return stage. After the door is opened, the fish are put in the steamer, and the temperature in the steamer needs to be quickly returned. The time period T22 required for the temperature in the steam box to return to T22 ═ 100 ℃ after the door is opened is not more than 30 s. The relationship between the preheating time period T21 and the temperature T21 and the temperature returning time period T22 and the temperature T22 is as follows: t22 < T21, T22 < T21. The temperature return time is short, and the cooking effect is greatly improved.

The third stage, high temperature water locking stage. When the fish put into the steam box encounters high temperature, the protein on the surface of the fish meat is rapidly solidified, and the internal water is locked. The temperature in the steam box at this stage is in the range of T23-110-130 ℃, and the high-temperature water locking time period T23 is in the range of 10-40 s. Time versus temperature relationship: t22 < T23 < T21, T23 < T21.

The fourth stage, the stage of steaming with big fire. Under the condition of required power, the maximum fire power is adopted for cooking, the large steam quickly penetrates into the food, the cooking time is shortened, and the fish tenderness is improved. The temperature in the steam box at the stage is in the range of T24-99-120 ℃, and the tender steaming time T24 is different for different types of fish. If the crucian steaming needs 5min30 s-7 min, the weever steaming needs 6 min-10 min, and the bream steaming needs 6 min-10 min. The temperature relationship is T24 < T23 < T21.

The fifth stage, the stage of deficiency steaming and temperature supplementing. And finally, the fire is turned off for steaming, so that the surface overheating is avoided, the chewiness of the fish is reduced, and the fish is prevented from aging. The relationship between the virtual steaming time T25 at 20 s-40 s, the virtual steaming temperature T25 and the virtual steaming time T25 is as follows: t25 < T24 < T23 < T21, T25 < T24.

The five-segment tender steaming method cooking curve provided by the embodiment is embedded into a steam oven to steam crucian, 10 experienced sensory evaluation personnel are selected to perform blind test on the steamed crucian marked with No. 1 (original automatic menu) and No. 2 (five-segment tender steaming method) in a sensory evaluation room, the sensory evaluation table of the steamed crucian is as follows (table 1), and as shown in fig. 16, the fish steaming effect of the five-segment tender steaming method is better than that of the original automatic menu through comparison and evaluation result analysis.

TABLE 1 sensory evaluation table for steamed fish

Score value	Appearance of the product	Smell(s)	Taste of the product	Taste of the product	Juicy nature
						16-20	Compact and not loose	Has strong fish flavor	Delicious taste	Tender, smooth and elastic	Succulent fish
11-15	Compacter and looser	Has strong fragrance	Is delicious	Is tender, smooth and elastic	Fish meat moistening
						6-10	Not compact but loose	Light fragrance	Light flavor	Relatively coarse and poor in elasticity	The fish meat is slightly wet
0-5	Loosening	Without fragrance	Without delicate flavor	Coarse and inelastic	Dried fish

An embodiment of another aspect of the present invention provides a computer-readable storage medium, on which a computer program is stored, wherein the computer program, when being executed by a processor, implements the steps of the method for controlling a cooking apparatus according to any one of the above embodiments, so that the method for controlling a cooking apparatus has all the technical effects of the method for controlling a cooking apparatus, and the method for controlling a cooking apparatus is not described herein again.

Computer readable storage media may include any medium that can store or transfer information. Examples of computer readable storage media include electronic circuits, semiconductor memory devices, ROM, flash memory, Erasable ROM (EROM), floppy disks, CD-ROMs, optical disks, hard disks, fiber optic media, Radio Frequency (RF) links, and so forth. The code segments may be downloaded via computer networks such as the internet, intranet, etc.

In the description of the present specification, the terms "upper", "lower", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A cooking apparatus, characterized by comprising:

steaming the box;

the heating device is used for heating the steam box;

a memory configured to store a computer program;

a processor configured to execute the computer program to implement:

controlling the heating device to operate until the temperature in the steam box enters a first temperature interval;

receiving a feedback signal for detecting food materials placed in the steam box;

controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period;

the processor executing the computer program to implement the step of controlling the heating device to operate until the temperature in the steam box enters a first temperature interval, comprising:

starting the heating device to heat the temperature in the steam box to the first temperature interval within a second time period;

turning off the heating device;

the processor executing the computer program to perform the step of controlling the operation of the heating device to maintain the temperature in the steam box at a second temperature interval for a first time period, comprising:

and controlling the heating device to operate for the first time period at the maximum power so as to maintain the temperature in the steam box in the second temperature interval.

2. The cooking apparatus of claim 1,

and the value range of the second time length is less than or equal to 6 min.

3. The cooking apparatus of claim 1,

under the condition that the heating device is a hot air device, the value range of the first temperature interval is 130-160 ℃, and/or the value range of the second temperature interval is 99-120 ℃;

under the condition that the heating device is a steam generator, the value range of the first temperature interval is between 90 ℃ and 100 ℃, and/or the value range of the second temperature interval is between 98 ℃ and 100 ℃.

4. The cooking apparatus of claim 1, wherein the processor is further configured for executing the computer program to implement:

and after the step of receiving and detecting the feedback signal of the food material placed in the steam box, calculating to obtain the first time length according to the type of the food material and the quality of the food material.

5. The cooking apparatus according to any one of claims 1 to 4, wherein the processor is further configured for executing the computer program to implement:

before the step of controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time interval, controlling the heating device to operate and keeping the temperature in the steam box for a third time interval so as to enable the temperature in the steam box to enter a third temperature interval, wherein any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval and higher than or equal to any temperature value in the second temperature interval.

6. Cooking apparatus according to claim 5,

the value range of the third temperature interval is between 110 ℃ and 130 ℃; and/or

The value range of the third time length is between 10s and 40 s.

7. The cooking apparatus according to any one of claims 1 to 4, wherein the processor is further configured for executing the computer program to implement:

after the step of controlling the heating device to operate so as to maintain the temperature in the steam box at a second temperature interval within a first time period, closing the heating device and starting timing;

and generating a cooking ending instruction under the condition that the timing time length reaches a fourth time length, wherein the fourth time length is less than the first time length.

8. Cooking apparatus according to claim 7,

under the condition that the heating device is hot air equipment, the value range of the fourth time length is 20 s-40 s;

in the case that the heating device is a steam generator, the fourth period of time ranges from 30s to 60 s.

9. The cooking apparatus according to any one of claims 1 to 4, wherein the processor is further configured for executing the computer program to implement:

and after the step of receiving the feedback signal of detecting that food materials are placed in the steam box, if the temperature in the steam box is within a fourth temperature interval, executing the step of controlling the heating device to operate so as to maintain the temperature in the steam box within a second temperature interval within a first time period, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval.

10. The cooking apparatus of claim 9, wherein the processor is further configured for executing the computer program to implement:

after the step of receiving the feedback signal of detecting that food materials are placed in the steam box, if the temperature in the steam box is lower than any temperature value in the fourth temperature interval, the heating device is started to heat the temperature in the steam box to enter the fourth temperature interval within a fifth time period.

11. The cooking apparatus of claim 10,

and the value range of the fifth time length is less than or equal to 30 s.

12. The cooking apparatus of claim 10, wherein the processor is further configured for executing the computer program to implement:

after the step of receiving and detecting a feedback signal of food materials placed in the steam box, calculating the cooking time of the food materials according to the types and the qualities of the food materials;

and after the operation of starting the heating device to heat the temperature in the steam box to enter the fourth temperature interval within a fifth time period, calculating the first time period according to the cooking time period and the fifth time period.

13. The cooking apparatus of claim 9,

under the condition that the heating device is hot air equipment, the value range of the fourth temperature interval is between 90 ℃ and 110 ℃;

and under the condition that the heating device is a steam generator, the value range of the fourth temperature interval is between 90 ℃ and 96 ℃.

14. The cooking apparatus according to any one of claims 1 to 4, wherein the processor is further configured for executing the computer program to implement:

and after the step of controlling the heating device to operate until the temperature in the steam box enters a first temperature interval, under the condition that the temperature in the steam box is lower than a preset temperature, the step of controlling the heating device to operate until the temperature in the steam box enters the first temperature interval is executed.

15. The cooking apparatus according to any one of claims 1 to 4, wherein the processor is further configured for executing the computer program to implement:

after the heating device is controlled to operate until the temperature in the steam box enters a first temperature interval, preheating end information is generated and output;

detecting whether the door body of the cooking equipment completes one opening and closing operation or not;

and generating the feedback signal under the condition that the door body is detected to finish one opening and closing operation.

16. The cooking apparatus according to claim 15, wherein the processor executes the computer program to generate the feedback signal when the door is detected to complete one opening and closing operation, and the step includes:

under the condition that the door body is detected to finish one-time opening and closing operation, whether food materials are placed in the steam box or not is detected;

generating the feedback signal when detecting that food materials are placed in the steam box;

and generating and outputting reminding information under the condition that the food materials are not placed in the steam box.

17. A control method of a cooking apparatus, the cooking apparatus comprising an oven and a heating device for heating the oven, the control method comprising:

the step of controlling the heating device to operate until the temperature in the steam box enters a first temperature interval comprises the following steps:

turning off the heating device;

the step of controlling the operation of the heating device to maintain the temperature in the steam box within a second temperature interval for a first time period includes:

18. The control method of a cooking apparatus according to claim 17,

and the value range of the second time length is less than or equal to 6 min.

19. The control method of a cooking apparatus according to claim 17,

20. The method of controlling a cooking apparatus of claim 17, wherein after the step of receiving the feedback signal that the food material is placed in the steam box is detected, the method of controlling a cooking apparatus further comprises:

and calculating the first duration according to the type of the food material and the quality of the food material.

21. The method of controlling a cooking apparatus according to any one of claims 17 to 20, wherein before the step of controlling the operation of the heating device to maintain the temperature in the steam box at the second temperature interval for the first time period, the method of controlling a cooking apparatus further comprises:

and controlling the heating device to operate and keep the operation for a third time period so as to enable the temperature in the steam box to enter a third temperature interval, wherein any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval and is higher than or equal to any temperature value in the second temperature interval.

22. The control method of a cooking apparatus according to claim 21,

The value range of the third time length is between 10s and 40 s.

23. The method of controlling a cooking apparatus according to any one of claims 17 to 20, wherein after the step of controlling the heating device to operate so that the temperature in the steam box is maintained at the second temperature interval for the first time period, the method of controlling a cooking apparatus further comprises:

turning off the heating device and starting timing;

24. The control method of a cooking apparatus according to claim 23,

25. The method of controlling a cooking apparatus according to any one of claims 17 to 20, wherein after the step of receiving the feedback signal that the food material is placed in the steam box is detected, the method of controlling a cooking apparatus further comprises:

and under the condition that the temperature in the steam box is in a fourth temperature interval, executing the step of controlling the heating device to operate so as to maintain the temperature in the steam box in a second temperature interval within a first time period, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval.

26. The method of controlling a cooking apparatus of claim 25, wherein after the step of receiving the feedback signal that the food material is placed in the steam box is detected, the method of controlling a cooking apparatus further comprises:

and under the condition that the temperature in the steam box is lower than any temperature value in the fourth temperature interval, starting the heating device to heat the temperature in the steam box to enter the fourth temperature interval within a fifth time period.

27. The control method of a cooking apparatus according to claim 26,

and the value range of the fifth time length is less than or equal to 30 s.

28. The control method of a cooking apparatus according to claim 26,

after the step of receiving the feedback signal of detecting that the food material is placed in the steam box, the control method of the cooking apparatus further includes:

calculating the cooking time of the food material according to the type and the quality of the food material;

after the operation of turning on the heating device to heat the temperature in the steam box to the fourth temperature interval in the fifth time period, the control method of the cooking apparatus further comprises:

and calculating the first time length according to the cooking time length and the fifth time length.

29. The control method of a cooking apparatus according to claim 25,

30. The control method of a cooking apparatus according to any one of claims 17 to 20, wherein after the step of controlling the heating device to operate until the temperature inside the steam box enters the first temperature interval, the control method of a cooking apparatus further comprises:

and under the condition that the temperature in the steam box is lower than the preset temperature, the step of controlling the heating device to operate until the temperature in the steam box enters a first temperature interval is executed.

31. The control method of a cooking apparatus according to any one of claims 17 to 20, wherein after the step of controlling the heating device to operate until the temperature inside the steam box enters the first temperature interval, the control method of a cooking apparatus further comprises:

generating and outputting preheating end information;

32. The method for controlling a cooking apparatus according to claim 31, wherein the step of generating the feedback signal when detecting that the door body completes one opening and closing operation includes:

33. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of a method of controlling a cooking apparatus according to any one of claims 17 to 32.